• Mon - Sun : 8:30am to 9:30pm

beet hash cakes with dill vinaigrette


if you don't like beets, this may be what changes your mind. the tang of the vinaigrette really sets off the sometimes-overwhelming sweetness of the beets, and the potatoes give a nice base.


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  1. Make dressing: in a bowl
  2. Whisk together vinegar
  3. Garlic
  4. Dill
  5. Mustard
  6. And salt and pepper until well combined
  7. Whisking constantly
  8. Add 1 / 4 cup oil in a thin
  9. Slow stream
  10. If the dressing still looks separated after all the oil has been added
  11. A little more mustard whisked in should do the trick
  12. Set dressing aside
  13. Make cakes: in a bowl stir together potato
  14. Beet
  15. Carrot
  16. And onion
  17. Add flour and egg and mix well
  18. Heat 2 tablespoons oil in a skillet over medium-high heat
  19. "when a drop of water sizzles in the oil
  20. Youre ready: take about 1 / 4 cup of the beet mixture and flatten it out in the oil"
  21. Put as many cakes in as you can without crowding the pan
  22. "once youve got them all in
  23. Cover and let cook 3-4 minutes"
  24. Uncover
  25. Flip
  26. Re-cover
  27. And cook the other sides 2-3 minutes
  28. Fry remaining mixture in batches
  29. Serve with a liberal amount of vinaigrette and a dollop of sour cream
  30. If desired

Step 13

Total Time in Minute 30

Ingredients Count 14

cooking beet hash cakes with dill vinaigrette

See More Relate Photo


Apple cider vinegar

Garlic cloves

Fresh dill

Stone ground mustard



Sunflower oil





Rice flour


Sour cream

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